I think everyone has some sort of mental “rule” that all muffins must be sweet. Chocolate chips, blueberries, banana nut… the options are endless and encompass nearly all tastes. But savory? Nobody ever thinks about a savory muffin. But, if you just imagine with me for a second how good that sounds! Like… with bacon, cheddar and jalapenos? Or pizza muffins? I’m drooling just thinking about it. These easy peasy muffins are pretty close to “pizza” muffins, and they look like it too, but I kept the roasted red peppers in the original recipe because I imagined real chopped tomatoes would be much too soggy, and I didn’t have any sundried tomatoes or anything on hand. This is a good basic recipe that I think could be adapted with any different combination of cheeses, herbs, vegetables or meats.
I discovered this recipe from the Art & Soul of Baking cookbook as well! Seriously, best library find ever. It’s huge and has a gazillion excellent recipes, not to mention the beginning of each section explains how to do the trickiest part of the recipe, such as making bread dough, puff pastry, etc. that is used throughout that category. I love it, it’s so helpful. 🙂 Anyways, back to muffin talk… these are deliciously soft on the inside, with a nice crispy crunch on top, and although the mozzarella kinda melts off into nothing, I think it has something to do with how moist the muffins remain. The roasted red pepper is smoky and tangy, and the basil adds a little freshness, not to mention it makes anything smell out of this world. Yum! Make these to go alongside a simple soup, salad, or pasta dish, or even for a fancy brunch. 🙂
Mozzarella, Basil, and Roasted Red Pepper Muffins
Adapted from Art & Soul of Baking
Yields: 12 standard sized muffins
1 1/2 cups unbleached, all-purpose flour
1/2 cup whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt + 1/4 tsp garlic salt
1/2 cup fresh mozzarella, cut into small chunks
1/2 cup jarred roasted red bell pepper, patted dry and cut into 1/4 inch dice
3 tbsp chopped fresh basil
1 cup buttermilk
1/4 cup olive oil
1 large egg
Preheat the oven to 375F. Line a 12-cup muffin pan with liners or nonstick spray.
In a medium bowl, whisk together the flours, salts, baking powder, and baking soda. Set aside. In a small bowl, combine the mozzarella, basil, and red peppers. Also set aside.
Pour the buttermilk in a measuring cup. Add the olive oil and egg, and whisk together until well blended. Make a well in the center of the dry ingredients and pour the liquids in slowly.mixing with a rubber spatula until mostly incorporated. A couple of lumps are okay! Gently fold in the mozzarella, basil, and peppers until evenly distributed.
Using a large cookie/ice cream scoop, divide the batter evenly among the cups. Bake 18-20 minutes, until the tops feel firm and a toothpick inserted near the center comes out clean. Transfer to a rack to finish cooling, but serve warm.